Best Steak place in Calgary?

[bizaro86]

Originally Posted by wpgflamesfan

This used to be true. Sadly for the time being they no longer carry Prime grade Canadian Beef.

I think they go back and forth, probably depends on whether they can get it or not. Sometimes they have it and sometimes they don't.

Unless you've heard they're no longer carrying it permanently?

[moncton golden flames]

Originally Posted by guzzy

You haven't tried steak until you've eaten dry aged steak. Rush (next to the palliser) has a great dry aged steak. It is hard to find dry aged steak in this city under $50. I think it is around $35 but you won't be upset.
The only thing i have had close was a kobe steak from Divino (no longer on the menu sadly).

thanks for the heads up, i'll be going there tomorrow night.

[Bertuzzied]

Originally Posted by Bigtime

A great question for Ruth's Chris, they seem to boast about the super hot plates for some reason. I never saw the big deal about it, asides from something that could burn you if you weren't thinking.

Which a pretty stupid gimmick i think. Super hot plates usually mean the kitchen has screwed up and the food is sitting on the line waiting for something to get fixed! hahahhahaa

Unless it's a chinese sizzling plate of stir fry....

Also wont' a super hot plate over cook your steak?

[squiggs96]

Originally Posted by Bertuzzied

Which a pretty stupid gimmick i think. Super hot plates usually mean the kitchen has screwed up and the food is sitting on the line waiting for something to get fixed! hahahhahaa

Unless it's a chinese sizzling plate of stir fry....

It could mean that, but you can also put the plates in the window, under the heat lamp, when the order comes into the kitchen. That's how we did it at Chicago Chophouse. The theory was you got a hot steak on a hot plate, as who wants a hot steak on a cold plate. I wouldn't mind it as a warm plate, but you shouldn't need oven mitts to handle a plate in my opinion. I don't want the steak to continue cooking once it's on the plate.

[Flames Draft Watcher]

Originally Posted by squiggs96

It could mean that, but you can also put the plates in the window, under the heat lamp, when the order comes into the kitchen. That's how we did it at Chicago Chophouse. The theory was you got a hot steak on a hot plate, as who wants a hot steak on a cold plate. I wouldn't mind it as a warm plate, but you shouldn't need oven mitts to handle a plate in my opinion. I don't want the steak to continue cooking once it's on the plate.

Yep when I worked at Q Haute Cuisine all the plates to be used for soup and hot entrees were stored under heat lamps. Salad and desert plates were not. Helps keep the food warm before the customer starts digging in. I don't think the plates were ever hot enough to overcook the food.

[homestand]

Originally Posted by Bigtime

A great question for Ruth's Chris, they seem to boast about the super hot plates for some reason. I never saw the big deal about it, asides from something that could burn you if you weren't thinking.

Originally Posted by Flames Draft Watcher

Yep when I worked at Q Haute Cuisine all the plates to be used for soup and hot entrees were stored under heat lamps. Salad and desert plates were not. Helps keep the food warm before the customer starts digging in. I don't think the plates were ever hot enough to overcook the food.

They are not plates that have been placed under heat lamps but ceramic plates that have been heated to about 500 degrees fahrenheit.

[AMG_G]

Anyone watch United States of Steaks last night? Swear the guy was about keel over from a heat attack if he ate another bite.

[taffeyb]

Had a co-worker that use to work for a food distributor (Centennial comes to mind). Tells me that the steaks sold to the high end restaurants are the exact same ones sold to the middle end ones. It's really how the kitchen cooks it...The McKegs do it okay, but the higher turnover can lead to some underwhelming steaks. Had exceptional...(Keg in Regina)...to mediocre (Banff Keg)...still...value is there (usually).

[psyang]

Good article in Macleans about this:

http://www2.macleans.ca/2012/07/09/w...re-in-calgary/

The author was somewhat disappointed at Mercato, Model Milk, Anju, and Ox & Angela. Found that properly dry-aged beef isn't easy to find, but recommends Vintage.

Eventually I found the gold mine: Balzac Meat Processing, where owner Rod McLeod dry-ages steers—the best, most space-extravagant method known to man. He hangs the carcasses for 28 to 40 days. Shockingly, 90 per cent is snapped up by private consumers. One of the restaurants that buys some of the remainder for its “butcher’s block special” is the Vintage Chophouse—which is where you will find me next time I visit Calgary.